The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1887-10-12
Racinas etc.

Pigs Feet-Put four feet in a saucepan
with cold water, pepper corns, whole cloves
and sllspice, adding salt, and boil them
until the bones are loose. Remove all the
bones and put the meat in a stone Jar.
Strain one quart of water in which the feet
are boiled, add one pint of vinegar and
boil for five minutes. At the end of this
time turn the vinegar and water over the
meat from the pigs feet, completely COW
ering in, and keep in cool place. The
mass will be like jelly, and is cut as needed.
II desired, IL may be put in bowls and turn
ed out on the dish before serving.
Boiled rice.-One an ad half cups.of rice
are carefully picked over to remove all I'm.
hulled kernels. Wash the rice thoroughly
of starch, so that the last water is perfectly
clear. Have q gallon of well-salted water
boiling, bubbliDg on The range. Turn the
rice into this and let ii boil for ten min
utes. Then drain the rice, letting 1t stand
on the back of the stove half covered un-
til it is dry, ana serve. Each grain of rice
will be thoroughly cooked and distinct.
The rice must boil ten minutes. The large
quantity of water keeps the rice active,
preventing 1t from adhering to the pan.
Vegetable Family Soup-Two pounds OF
lean beef, half an onion, one large carrot
one turnip, quarter of a csbbage heart, two
faiI-sized potatoes, ono tablespoonful OF
minced parsley, two stalks of celery, pep
per and salt, thee quarts OF cold water,
Drowned flour. Put the beef over the fire
in the cold water and cook slowly for three
hours. An hour before taking il from the
fire prepare the vegetables. Shred the cab
bage, cut tul nips, celery, carrots and pota-
toes into dice, and slice the onion. Cook
them balf an hour in boiling, sailed water.
Drain this off and throw il away. BY this
time the meat should be tender, but not in
ehreds. Add the parboiled vegetables to
IL and the broth, put In the parsley, pep
per and salt TO taste. Cook all fifteen min
utes; stir in a great spoonful OF Drowned
flour wet with cold water; boil up and
pour out.
Washing colored goods. = Powdered
borax put in the water in which scarlet
napkins and red-bordered towles are TO be
washed will prevent their fading, also red
stockings or calico or muslin dresses with
bright colors. Delicate blues may be
saved from fading by putting an ounce Of
sugar OF lead into pailful OF water. Let
the article soak In IL an hour or two, then
dry Ii, and IL can after that be washed
without changing color. But be careful
and not put the hands into the water. IL
there should chance to be a scratch or cut
or the skin of the hands the sugar OF lead
will poison one. Put the cloth under the
Take IL from the water in the same way
and throw il across the line out OF the sun.
When IL has drained few moments pull
IL ont smooth on the line by prudent use
OF the fingers.
Tripe.-Take tripe, promising that IL has
been carefully cleaned and partly cooked,
y or pounds, cut II into pieces three or
four inches square and boil IL until il is
perfectly tender throughout, about two
hours. Half boil in water in another
saucepan four good sized onions. Then
pour offwater and finish boiling IN milk.
When soft enough TO mash take them out
and mix with milk, bit OF butter and a
teaspoonful OF oornstarch, ifyou have II, IL
not, flour. previously smoothed with water,
Let II come to boil, return onions TO 1t,
season with salt and pepper and let 1t
come TO boil again. Now, the tripe beiEg
done, transfer IL TO a deep dish and pour
the onion sauce over IL. Or, having boiled
tIipe and cut into pieces as directed above
make a batter of two beaten eggs, two
iablespoOnfuls OF flour and half pint OF
milk. Have boiling in the frying pan "a
lott OF the clippings OF roast beef or roast
veal. Dip each piece of tripe twice in the
batter, then lay IL IN the pan and fry II
brown. Triple is an extremely digestible
substance and brings no unpleasant
drama